Pistachio Pesto Pasta
If you’re tired of the same old dinner rotation, this creamy pistachio pesto pasta is such a fun way to switch things up without spending all evening in the kitchen. It’s rich, nutty, fresh, and comes together fast. Which is exactly what I need on a busy weeknight when everybody’s hungry now.
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This one feels a little fancy but is still totally doable on a budget. Pistachios bring that creamy texture without needing heavy cream, and the lemon keeps it nice and bright. I love making this when I want something comforting but not heavy, plus it’s ready in about 25 minutes, start to finish.
If pesto-style dinners are your thing, you might also love my Pesto pasta, Lemon pasta, or even a Steakhouse pasta for another easy weeknight option. They’re all simple, budget-friendly, and big on flavor.
Why You’ll Love This Recipe
- Quick & Easy: Dinner is on the table in under 30 minutes! So it’s perfect for weeknights.
- Creamy Without Cream: The pistachios make it rich and smooth without extra dairy.
- Big Flavor, Simple Ingredients: Just a handful of pantry staples and fresh basil.
- Flexible: Works with spaghetti, linguine, or whatever pasta you’ve got on hand.
Ingredients
Pistacho Pesto Pasta
Equipment
- Large pot for boiling pasta
- Food processor or blender
- measuring cups and spoons
- colander
- Tongs or large spoon for tossing
Ingredients
- 12 ounces spaghetti or linguine
- 1 cup shelled pistachios unsalted
- 1 cup fresh basil leaves packed
- 2 cloves garlic
- ½ cup grated Parmesan cheese
- ½ cup olive oil
- Juice of ½ lemon
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve ¼ cup of pasta water before draining.
- In a food processor, combine pistachios, basil, garlic, Parmesan, olive oil, and lemon juice. Blend until smooth, adding a splash of pasta water if needed for creaminess.
- Toss the hot pasta with the pistachio pesto, adjusting the consistency with reserved pasta water if desired. Season with salt and pepper, then serve immediately.
Notes
- Salt the pasta water generously for the best flavor.
- Blend the pesto while the pasta cooks to save time.
- Add lemon juice gradually and taste as you go.
- Toss pasta while it’s hot so the sauce coats evenly.
Storage
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheating:
Reheat gently on the stovetop or in the microwave with a splash of water or olive oil.Freezing:
Freeze the pistachio pesto only (without pasta) for up to 2 months.Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
Wendy’s Tips
- Toast the pistachios lightly for extra depth of flavor before blending.
- Add pasta water a little at a time to get that perfect silky sauce.
- Swap half the basil for spinach if you’re short on fresh herbs.
- For extra protein, stir in grilled chicken, shrimp, or crispy chickpeas.
- Want a little heat? Add a pinch of red pepper flakes to the pesto.
FAQ
Do you have questions about this pistachio pesto pasta recipe? Here are the answers to the most commonly asked questions.
Yes! A high-powered blender works too. You may just need to scrape the sides more often.
It should be smooth but still have a little texture — not completely liquid.
Absolutely. Almonds or walnuts work well, but pistachios give it that unique flavor.
Yep! Penne, fettuccine, or even rotini will hold the sauce nicely.
